Cod with White Beans and Zucchini

Have you been paying attention to the Consumer Reports study about BPA in canned goods? Has it changed your behavior? I have to admit that I am such a bundle of neurosis that I cannot open a can these days without wondering what an "endocrine disruptor" will do to my almost-2-year-old or if I'm starting my 5-year-old on a road paved with cancer scares. The two places this hurts is beans and tomatoes (and soup! but I can make soup). I switched to dried beans a few months ago, mainly because I prefer the product and don't mind the 90-minute prep required. But I'm stumped by how to replace those canned tomatoes. Sometimes a jar of tomato sauce will do, but those often contain sweeteners and flavorings that I don't want to cook with. Occasionally (and of course this summer) fresh tomatoes will do. But I don't think I'll be doing my own canning anytime soon. So where does that leave me?

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Last night it meant changing a recipe from the new WD cookbook, Friday Night Is Seafood Night, so that it didn't need tomatoes. Here's what I did:

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I started by mincing a small onion and cooking it in some oil. I added 3 baby zucchini, cut in half-moons, and 2 sliced cloves garlic. After about 3 minutes, I added 2 cups cooked white beans with some of the bean cooking liquid.

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Next I added salt, pepper, a sprig of rosemary, a tablespoon of Better Than Bouillon and some water. Brought that to a simmer, then put a couple fillets of cod on top. I seasoned them with salt and pepper, then put the lid on the skillet and let them steam about 10 minutes.

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The original recipe calls for an 8-ounce can of tomato sauce instead of the chicken stock. Now I don't know where this BPA thing is headed, but I'm willing to steer clear of cans as much as possible if I can keep it tasting this good.